Golden and Rose Oyster Mushrooms Salad with Pears

Ingredients:

• 180 grams each of Rose and Golden Oyster Mushrooms
• 1 TBSP butter for frying
• 1 head of red oak leaf salad, washed and leaves separated and trimmed
• 1-2 pears depending on their size
• 125 cherry tomatoes red or yellow
• 1 shallot
• ½ tsp red pepper berries squashed with a knife to release fragrance
• 1 tsp Riesling mustard or other fragrant Dijon such as fig mustard
• 1.5 TBPS of white balsamic or peach or raspberry vinegar
• 2 TBSPS good quality vegetable oil of your choice
• 2 tsps walnut oil – 1 for dressing – 1 for frying
• 1 tsp finely chopped rosemary needles
• Salt & fresh ground pepper
• 1 bunch chopped chives

Putting it all together:

- Carefully brush off any sand or dirt from the mushrooms – do not wash!!

- Cut off the “foot” of the mushroom – the hard stem – and carefully slice into strips.

- Peel and dice the shallot – reserving ½ teaspoon for the salad dressing.

- In the salad bowl mix together the dressing starting with the salt and pepper, then the
mustard and vinegar. Mix well with a whisk. Now whisk in the oils.

- Peel and chop the pears into bite size pieces. Wash and halve the cherry tomatoes.
Add them and the pears to the dressing with the reserved shallot, mix well and let rest
in the bowl.

- In a pan melt the butter with 1 tsp of walnut oil. Add the shallot and fry until fragrant
but not brown. Add the mushrooms and the rosemary, stir-fry gently so as not to mush
about 3-4 minutes. Remove from heat and let rest.

- Put the salad leaves in the bowl and mix thoroughly with the dressing.

- Pour the mushrooms on top of the salad and cover with snipped chives.

- Serve immediately with crusty bread or baguette.

Yummmmmmmm…………..